Method

1.

Preheat the barbecue hotplate to medium–high.

2.

To make the salad, toss the fennel with olive oil and place on the hotplate. Cook until golden, then turn and cook for a further 2 minutes.

3.

Zest the lemons and add the zest, chilli, onion and herbs to the fennel mix. Cut the lemons in half. Cook the lemon halves on a hot barbecue hotplate for 5 minutes. Remove and squeeze the juice over the salad. Add the lemon oil and some salt and pepper.

4.

Cook the calamari on a hot barbecue hotplate for 1 minute or so on each side. Toss with the salad and serve immediately.